Coq Au Vin

MAKES: 8 servings
This is my low-carb version of the well-loved French classic: I just can’t say no to tender chicken cooked in fragrant spices, vegetables, and rich Burgundy wine.

4 bay leaves
4 thyme sprigs
1 teaspoon black peppercorns
Small bunch parsley
6 large (180 g/6.4 oz) slices bacon, chopped
8 large (1.6 kg/3.5 lb) bone-in chicken thighs, trimmed of excess fat and skin (or use 1.2 kg/2.7 lb boneless chicken)
Sea salt and ground black pepper to taste
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat, divided
5.3 ounces (150 g) baby onions, peeled
2 large (128 g/4.5 oz) celery stalks, sliced
2 cloves garlic, minced
4 cups (300 g/10.6 oz) sliced white mushrooms
1 bottle (750 ml) dry red wine (see here for substitutions)
1 cup (250 ml) water or chicken stock
2 tablespoons (30 g/1.1 oz) unsweetened tomato paste
Fresh parsley for garnish


Make the bouquet garni by placing all the herbs in a piece of cheesecloth and tying with unwaxed kitchen string.
Place the bacon slices in a large pan and add 1/2 cup (120 ml) of water. Cook over medium-high heat until the water starts to boil. Reduce the heat to medium and cook for about 10 minutes, until the water evaporates and the bacon is crisped up. Use a slotted spoon to transfer the bacon to a plate and set aside.
Season the chicken thighs with salt on all sides. Grease the casserole dish where you cooked the bacon with half of the ghee, and add the chicken thighs in a single layer, skin-side down. Cook over medium-high heat for 5 to 8 minutes. Turn on the other side and cook for another 3 minutes. Remove the chicken from the pan and set aside on a plate.
Grease the casserole dish with the remaining ghee and add the whole onions. Cook for 5 to 8 minutes, turning occasionally. Add the celery, garlic, and mushrooms, and cook for 1 minute. Pour in the wine and bring to a boil, scraping the browned bits from the bottom of the pan with a spatula. Add the water, tomato paste, and bouquet garni. Mix until combined, and season with salt and pepper.
Place the chicken, skin-side up, back in the pan and spoon the pan juices over the chicken. Cover with a lid and cook for 25 to 30 minutes. Add the crisped-up bacon and stir in the sauce. Place the casserole dish under a broiler to crisp up for about 5 minutes. Remove from the oven and let it cool for a few minutes. Serve with cauliflower mash (showm here) or steamed low-carb veggies (shown here). To store, let it cool, and refrigerate for up to 3 days.
Total carbs: 6.4 g / Fiber: 1.1 g / Net carbs: 5.3 g / Protein: 25.8 g / Fat: 50.8 g / Energy: 653 kcal
Macronutrient ratio: Calories from carbs (4%), protein (17%), fat (79%)